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Colombia · Snook

Cartagena Fried Snook

Pescado Frito Cartagenero

On the beaches of Bocagrande and La Boquilla, a whole fried róbalo arrives on a platter with coconut rice, patacones and a little tomato-onion salad. It is the meal everyone comes for.

  • Prep 15 min + 30 min rest
  • Cook 20 min
  • Serves 2–4
  • Level Medium
Photo: Presagio · CC BY 2.0
Served with: Colombian Brown Coconut Rice ↓En Español

Ingredients

Tap each item as you gather it.

For the fish

For the salad

Method

Step by step, the way it is done on the island.

  1. Season the fish. Cut 3 deep slashes on each side. Rub inside and out with the lime juice, garlic, salt and pepper. Refrigerate 30 minutes.
  2. Dry and dust. Pat the fish completely dry with paper towels and dust lightly with flour, shaking off the extra.
  3. Fry. Heat enough oil to come halfway up the fish to 350 °F (175 °C). Fry 6–8 minutes per side until deep golden, crisp at the tail and fins, and the meat flakes at the bone.
  4. Make the salad. Toss the tomatoes, onion, lime juice, a pinch of salt and some cilantro.
  5. Serve. Serve the fish whole with coconut rice, patacones, the salad and lime wedges.

On the side

The side dish that belongs with it, full recipe included.

Cartagena, Colombia

Colombian Brown Coconut Rice

Arroz con Coco Titoté

Coconut milk cooked down until it turns into caramel-brown bits, then simmered with rice and raisins. On the beaches of Cartagena it always comes with fried fish and patacones.

  • Prep 10 min
  • Cook 45 min
  • Serves 6
  • Level Medium

You need

  • 2 cans (13.5 oz each) coconut milk
  • 1 tbsp sugar
  • 2 cups long-grain rice, rinsed
  • 1½ cups water (about)
  • 1½ tsp salt
  • ⅓ cup raisins (optional)

How to make it

  1. Make the titoté. Simmer 1 can of coconut milk in a heavy pot over medium heat, stirring often, for 15–20 minutes until the water cooks off, the oil separates and the solids turn deep brown. Do not let it burn.
  2. Add the liquid. Stir in the sugar for 1 minute, then add the second can of coconut milk, the water and salt. Scrape the brown bits so they dissolve and bring to a boil.
  3. Cook the rice. Add the rice and raisins and boil uncovered until the liquid drops to the level of the rice, about 5 minutes.
  4. Steam. Cover tightly and cook on the lowest heat 20 minutes. Fluff with a fork and serve.

Photo: Adriblanco · CC BY-SA 4.0

More ways to cook Snook

Same fish, a different corner of the sea.

Minas Gerais, BrazilBrazilian Snook Baked on a Clay Tile
Bilbao, Basque Country, SpainSnook in Basque Red Pepper Sauce
Maracas Bay, TrinidadMaracas Bay Bake and Snook